Wednesday, June 26, 2013
I've attempted several fruit tarts in the past and never really found a great recipe. Generally speaking, the crusts have all been fine, but I've never found a cream filling that I loved. I've tried (and failed) making pastry cream from scratch. I've made cream cheese fillings, but the flavor was never quite right. With this tart, I combined 2 fruit tart recipes and ended up with an amazing result.
The cream filling for this tart is the cheaters way of making a delicious and really easy fruit tart. It tastes amazing and the texture is great, but it only takes minutes to whip it up. I made this version of a fruit tart as a birthday cake and it was a huge success. Not only do fruit tarts look stunning, but people tend to love them. If you need to make this recipe ahead of time, prepare all the elements individually and only cut fruits and assemble when you need it.
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Wednesday, June 19, 2013
This is another great Indian recipe that I got from my mom. I'm still convinced Ismail Merchant's cookbook has some of the best Indian recipes and this one passes the test. It's a pretty easy dish to make and doesn't require any special kitchen equipment. The ingredients, as with most Indian dishes, are an investment the first time around. Once you have the spices stocked in your pantry, you'll probably be more likely to try similar recipes.
If you enjoy Indian food as much as I do, this recipe is a keeper. If you like really spicy food, you can add another chile. If you prefer you food milder, this recipe will still be delicious, just use a milder chile or half a jalapeno. If you find your end result to be too hot, you can always mix in a little more plain yogurt. In the original recipe, a whole chicken is used (skinned and cut into pieces), but I find it much easier and just as great with chicken thighs. This dish is great the next day if you have any leftovers.
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Thursday, June 6, 2013
You could probably make the pickled onions and bean mixture ahead of time, just make sure to warm them up a little before preparing the burritos. The burritos go from perfectly golden brown to borderline charred quickly, so keep a colse eye on them during the frying process.
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